I made about four quarts of good soup with 16 ounces of dried peas,
fresh carrots, tomatoes, scallions, seasonings and more than a pound of
ham bits. The soup is good, but much too salty. I am thinking to add
a lot of unsalted pasta to lessen the saltiness, plus extend this soup
to feed to my Marines at lunch tomorrow.

Question is, can I just put the raw pasta into the soup pot that my
slow cooker will become in the morning, to then plug the pot in at work
for heating and also cooking this pasta right there within the soup?
If it matters, the nameless pasta pieces could be (badly) described as
pencil-thick though hollow, and each is about one half inch long.

"This will work" assurance is hoped for, and thanks for commenting!

PickyJaz